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Des: 5* Mixed Berry Pie




Source of Recipe


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Des: 5* Mixed Berry Pie

Tasteofhome.com
Adapted from: Taste of Home Special Interest Publications 2013
9 reviews rate this recipe 5 Stars!
Prep: 30 min. + chilling Bake: 55 min. + cooling
Yield: 8 servings.

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri *Test Kitchen Approved

Ingredients:
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup cold stick margarine or butter, cubed (Imperial or Blue Bonnet)
• 6 to 8 tablespoons ice water
•
• FILLING:
• 1 cup sugar
• 1/4 cup cornstarch
• Dash salt
• 1/3 cup water
• 1/2 teaspoon ground cinnamon, optional
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 3/4 cup fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons stick margarine or butter (Imperial or Blue Bonnet)

Directions:
1. In a large bowl, mix flour and salt; cut in margarine until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

3. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with margarine.

4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

5. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

1 piece equals 439 calories, 26 g fat (4.2 g saturated fat), 0.75 mg cholesterol, 275 mg sodium, 66 g carbohydrate, 4 g fiber, 5 g protein.